English Muffin Bread Loaf

Many years ago, a good friend gave me her mother's recipe for this delightful bread, and I've made it ever since. It's perfect for a hearty breakfast, especially when smothered with you favorite jam. —Jane Zielinski, Rotterdam Junction, New York

Directions

Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8x4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 375° for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast.

Reviews

My Review

Follow up question:
My dough was gummy, stuck to my hands and was difficult to split up and get into the pans. I could not use a spoon. Based on my description should I have used less flour so it was more moist and spoonable into the bread pans? Or Should I have used slightly more flour to make less sticky and more manageable?

Robin

Jan 11, 2019

Well idk where I went wrong but these turned out very badly. Took forever to bake and after almost an hour I pulled them out of the oven, still not done. The bread was very gummy. I can’t give any stars since I’m not sure where the problem is....need to keep trying....

JoAnn

Dec 28, 2018

This IS ABSOLUTELY the BEST English Muffin Bread I've ever made!! Not to mention it's so very easy, fast, and awesome tasting!! Since I don't always have milk available, I use Instant Dry Milk. And it Easily makes 3 -1 pound loaves of bread. No kneading , Just use mixer, which is great since my hands are somewhat arthritic.

Lynnette

Jun 27, 2018

I have been looking for a recipe for this Bread since our trips to Wisconsin and they made a great one. This one is terrific and I will continue making this.

Nan

Jun 7, 2018

Have been using this recipe for nearly 40 years, & sharing it for nearly 40 years! I have even mailed it from PA to Texas to friends that could no longer make it themselves. Great recipe & very easy to make!

Ellen

Mar 5, 2018

Very good and easy to make!

dchuey55

Dec 29, 2017

My sister gave me the recipe that my mother passed down to her. Of all the recipes I've checked, this is exactly the same.I made 2 loaves today and it is delicious!The second loaf may not be in the freezer too long though..

Kim

Oct 22, 2017

I have made this recipe many times and it has always been GREAT! I gave tried twice now to make with almond flour and almond milk. The first attempt was with artificial sweetener. Figured out that the sugar is what activates the yeast. BIG FLOP! Today is the second time and I'm not sure it's going to work this time either. Used the sugar this time but it doesn't have the elasticity as with regular flour. I'm also using flax seed meal in place of the cornmeal. Any suggestions or words of advise? Trying to go low carb and this isn't working! Thank you!

Jon

Apr 30, 2017

This is FANTASTIC. I make this at least once a month if not more.

Rainbow

Dec 21, 2016

For the last 8 years I've tried to get this recipe to 'rise', have made it at least 75 times. YOUR version says to use electric mixer-THAT solved the problem. Now it rises to the occasion.Try this...add 1 1/2 - 2 cups white raisins...I even have used whole wheat flour!